Spinach Tomato Macaroni Cheese
Ingredients
- 8 ounces elbow macaroni (about 1 3/4 cups)
- 1 tablespoon olive oil
- 1 cup finely chopped onion
- 4 cloves garlic, minced
- ¾ teaspoon salt, divided
- 10 ounces baby spinach (about 14 cups)
- 1 cup grape tomatoes, halved
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- ½ teaspoon ground pepper
- ⅓ cup 1% milk
- ⅓ cup low-sodium vegetable broth
- 1 cup shredded reduced-fat Cheddar cheese, divided
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